Walnut and maple syrup slab cake

One bite of this cake will bring back memories of your grandma's cooking. It's easy to make and cuts and keeps well, meaning your afternoon tea treats are sorted for the next few days.
walnut slab cake recipe
1H 10M




1.Preheat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm slice pan (inside top measurement). Line base and long sides with baking paper, extending the paper 3cm over the sides.
2.Make topping; place oats and cinnamon in a medium bowl; rub in butter. Stir in nuts.
3.Beat butter, sugar and vanilla in a bowl with an electric mixer for 3 minutes or until well combined. Beat in eggs, one at a time, then sour cream. Fold in the sifted dry ingredients until well combined.
4.Spread half the mixture over base of prepared pan. Sprinkle with half the topping, then drizzle with maple syrup. Drop small spoonfuls of remaining cake mixture over topping; spread gently. Sprinkle with the remaining topping.
5.Bake the cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
6.Lift the cake from the pan. Cut the cake into pieces and dust with sifted icing sugar.

Suitable to freeze. Not suitable to microwave.


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